Recipes tagged with « Pan-Asian Fusion »

Cornstarch Slurry Twist

Mix potato starch with cold broth and a touch of soy sauce. Gradually introduce slurry into simmering stew or sauce, stirring steadily until you see thickening. Wait for gloss and slight gelation, not just cloudiness. Use arrowroot or tapioca starch as alternatives. Avoid adding all at once to prevent lumps. Adjust thickness by small increments, patience pays. Slurry always goes last, never raw powder straight to heat.